Pumpkin Ale (All-Grain)

All Grain Recipe

Submitted By: FirstStateBrewer (Shared)
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Brewer: Scott Bieber
Batch Size: 5.00 galStyle: Spice, Herb, or Vegetable Beer (21A)
Boil Size: 6.53 galStyle Guide: BJCP 2008
Color: 11.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 20.2 IBUsBoil Time: 60 min
Est OG: 1.064 (15.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Rice Hulls (0.0 SRM) Adjunct 1
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
9.27 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz Aromatic Malt (26.0 SRM) Grain 5
4.00 oz Special Roast (50.0 SRM) Grain 6
1.00 oz Cascade [5.5%] - Boil 60 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.00 oz Goldings, East Kent [5.0%] - Boil 5 min Hops 9
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10

Notes

* Prepare Pumpkin (ADD TO MASH): Cut pumpkin in half, remove seeds, bake at 375° for 1 hr or until you can pierce it with a fork. Remove skin and chop into 1” chunks. Add to the mash. ** Spices (ADD TO SECONDARY) 1 tsp. Cinnamon; 1/2 tsp. Ginger; 1/4 tsp. ground cloves; 1/4 tsp. Nutmeg; 1/8 tsp. Mace Boil spices for 5 minutes in about 1 1/2 cups water. Remove pot from stove and cool. Add spiced water to secondary through fine strainer. Allow to ferment in secondary for 5-7 days, then bottle or keg.